Slice the spinach leaves into ribbons and place in a bowl, then slice the sun-dried tomatoes thinly and add to spinach. Use a food processor to blend the basil, both oils, wheatgrasspowder, sea salt, and garlic into a pesto sauce.In a large bowl, toss some of the pesto (use as much as desired) with thequinoa, sun-dried tomatoes, and spinach.